Crispbread

This is an excellent recipe for those wishing to enjoy a gluten-free bread. It has a lot of flavor and complements soups and spreads. To keep crispbread fresh, store in a cookie tin.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 167 Calories

Ingredients

• 1 cup sesame seeds
• ½ cup finely ground almonds
• ½ cup sunflower seeds
• 1 ½ cups cold water
• 6 tablespoons canola oil
• 2 cups spelt flour
• 2 cups rolled spelt flakes
• ¼ cup flax seeds
• 2 teaspoons sea salt

Recipe Instructions

Step 1

Preheat the oven to 475 degrees F (245 degrees C).

Step 2

Toast sesame seeds in a dry skillet over medium heat until lightly browned, stirring occasionally, 3 to 5 minutes. Remove from the heat.

Step 3

Mix spelt flour, spelt flakes, toasted sesame seeds, sunflower seeds, ground almonds, flax seeds, and sea salt together in a bowl until well combined. Add water and oil and mix until a thick dough forms.

Step 4

Flour a rolling pin and roll dough out thinly onto 2 sheets of parchment paper and transfer parchment paper onto 2 cookie sheets. Score the dough into squares (no need to cut right through).

Step 5

Place in the preheated oven and bake for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for another 20 to 25 minutes.

Step 6

Remove from the oven and slide crispbread off the cookie sheets and onto wire racks. Allow to cool before snapping along score lines.